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Make-Ahead Easter Brunch
By Bethany Booth
Whether the morning is spent in Sunday services or out hunting Easter Bunny treasures, the family is bound to end up in the kitchen for a nourishing meal. These make-ahead brunch recipes will help you prepare for your big Easter crowd or simply allow you to enjoy the holiday.
Overnight French Toast
2 Tablespoons corn syrup
½ cup butter
1 cup brown sugar
1 loaf French bread, sliced 1” thick
5 eggs, beaten
1 ½ cups milk
1 teaspoon vanilla
1 teaspoon cinnamon
¼ teaspoon salt
Combine corn syrup, butter, and brown sugar in a small saucepan and simmer until sugar has melted; stirring frequently. Pour into a greased 9x13 inch dish.
Place bread slices in the dish on top of the sugar mixture.
In a large bowl, beat together the eggs, milk, vanilla, and salt; pour this mixture over the bread. Cover and refrigerate overnight.
The next morning, preheat oven to 350 degrees. Uncover dish and bake for 45 minutes. Serve warm. With syrup or fresh fruit and yogurt.
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Zucchini Egg Bake
3 cups peeled, chopped zucchini
1 large onion, chopped
2 gloves garlic, minced
¼ cup butter
4 eggs
½ cup grated Parmesan cheese
¼ cup fresh parsley, minced
1 teaspoon fresh basil, minced
1 teaspoon marjoram, minced
½ teaspoon salt
½ cup Monterey Jack cheese, shredded
In a large skillet, sauté the zucchini, onion and garlic in butter until tender, set aside. In a large bowl, whisk eggs, Parmesan cheese, parsley, basil, marjoram and salt. Stir in zucchini mixture and Monterey Jack cheese and pour into a greased 1-quart baking dish.
The next morning, preheat oven to 350 degrees and bake for 20 -25 minutes or until a knife inserted near the center comes our clean. Let stand for 5 minutes before serving.
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Individual Egg & Bacon Bakes
8 bacon strips
1 cup salsa or ketchup
8 eggs
salt and pepper
Partially cook bacon in microwave until half done (do not overcook). Spray eight 10 oz. custard cups with nonstick cooking spray. Line each cup with a bacon strip. Spoon 2 tablespoons salsa or ketchup on top of bacon. Break one egg into each cup; season with salt and pepper. Cover and refrigerate overnight if desired.
The next morning preheat oven at 375 degrees. Bake uncovered for 18-20 minutes or until eggs reach desired consistency. Let stand 2 minutes. Run a knife around edge of cups; slip egg bakes out of cups and onto serving platter. Spoon excess sauce over eggs. Garnish with fresh chopped parsley.
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